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30 min or less, Appetizers, Gluten Free, Nut free, Under 400 calories, Vegan Recipes

Red Beans & Quinoa Stuffed Mushrooms (Vegan, Gluten-Free)

I love mushrooms…and beans…and quinoa. So it would make total sense to mix them all together right!? These stuffed mushrooms are a great appetizer, side dish, or as a main course. They are also full of fresh ingredients, and are ridiculously healthy… vegan and gluten free! What more could this girl ask for? 

Red Beans & Quinoa Stuffed Mushrooms – I via veggiechick.com I #vegetarian #vegan #appetizers

 

Generally, when I’m photographing my recipes, I like to use natural light., but because of the winters in Michigan (seriously, when did it start getting dark at 4pm!?), I was forced to pull out my new light; not that I’m complaining. This shot (above) with my new homemade blue backdrop is my favorite food photo EVER!! (Ok, so I’ll probably look back one day and laugh at that statement…isn’t that how it works?) But for now, I’m so excited. But please note, the rest of the photos in this recipe were done using natural light, and very crappy natural light at that. You are witnessing a photography breakthrough people. All my photos moving forward are going to be much better. Yay!

Ok, so let’s get started on the recipe. Add the quinoa with water and vegetable broth over medium high heat. When it starts to boil, cover and cook until the quinoa is tender and the liquid is absorbed, around 15-20 minutes.

Preheat your oven to 375 degrees. Lay parchment paper on a baking sheet. Arrange the mushrooms (stems removed), stems side down.

Red Beans & Quinoa Stuffed Mushrooms – I via veggiechick.com I #vegetarian #vegan #appetizers

While waiting for the oven to preheat and the quinoa to cook fully, this is a good time to start cutting your veggies. Dice the red pepper, onion, and celery so they are in very small pieces.

At this point, the oven should be preheated (or very preheated, since I took some time eating celery and peanut butter) =) Add the baking sheet to the oven, and cook the mushrooms for 12 minutes or until just tender. This time can vary on how big your mushrooms are. I used pretty big mushrooms. If you are using button mushrooms, decrease your time. When mushrooms are done, flip over and let cool for a couple minutes. You may also find that there is a lot of liquid. You can just pour the liquid out of the mushrooms onto the baking sheet.

Now we can make the stuffing. In a large skillet over medium heat, add the olive oil. Then toss in the garlic and cook for a couple minutes or until the garlic becomes fragrant. Add the onion, red pepper and celery, and turn down the heat to medium. Add spices and stir. Cook for 5 minutes, or until the veggies are semi-tender. Add kidney beans, quinoa and white vinegar and stir. Remove from heat and let sit a few minutes until cool enough to handle.

Red Beans & Quinoa Stuffed Mushrooms – I via veggiechick.com I #vegetarian #vegan #appetizers

Over-stuff the quinoa/red bean mix into the mushrooms using your hands (be careful it’s not hot!). Now you can put the stuffed mushrooms back on baking sheet and bake for another 10-12 minutes. When done, remove the mushrooms from the oven, and top with the ingredient of your choice. The first batch I added fresh chives. Not too bad…

Red Beans & Quinoa Stuffed Mushrooms – I via veggiechick.com I #vegetarian #vegan #appetizers

The second batch, I added some fresh avocado on top. That’s more like it!

Red Beans & Quinoa Stuffed Mushrooms – I via veggiechick.com I #vegetarian #vegan #appetizers

I also added a little Green Pepper Tabasco sauce and it was divine! I ran out of fresh cilantro but I think that would be delicious on there as well.

Red Beans & Quinoa Stuffed Mushrooms – I via veggiechick.com I #vegetarian #vegan #appetizers

Tip: If you have leftover quinoa/red bean mix, you can eat it as a snack, for breakfast with some veggie sausage, or even with some tortilla chips. Enjoy!!!

Print

Red Beans & Quinoa Stuffed Mushrooms

  • Yield: 18

Ingredients

  • 1 cup quinoa
  • 1 cup water
  • 1 cup vegetable broth
  • 18 small portobello mushrooms, stems removed and discarded (or set aside for later use)
  • 2 tablespoons olive oil
  • 3 cloves garlic, minced
  • 1/2 small onion, thinly sliced and diced
  • 1 small red pepper, diced
  • 2 celery stalks, diced
  • 1 teaspoon cumin
  • 1 teaspoon smoked paprika
  • 1/4 teaspoon ground sea salt
  • 1/4 teaspoon freshly ground black pepper
  • 1 (15 ounce) can kidney beans
  • 1 tablespoon white vinegar

Instructions

  1. Preheat oven to 375 degrees and lay parchment paper on a baking sheet. Arrange the mushrooms (stems removed), stems side down. Cook the mushrooms for 12 minutes or until just tender. When mushrooms are done, flip over and let cool for a couple minutes. You can just pour the liquid out of the mushrooms onto the baking sheet.
  2. Combine the quinoa with water and vegetable broth over medium high heat. When it starts to boil, cover and cook until the quinoa is tender and the liquid is absorbed, around 15-20 minutes.
  3. For the stuffing, in a large skillet over medium heat, add the olive oil. Toss in the garlic and cook for a couple minutes or until the garlic becomes fragrant. Add the onion, red pepper and celery, and turn down the heat to medium. Add spices and stir. Cook for 5 minutes, or until the veggies are semi-tender. Add kidney beans, quinoa and white vinegar and stir. Remove from heat and let sit a few minutes until cool enough to handle.
  4. Over-stuff the quinoa/red bean mix into the cooked mushrooms using your hands. Put the stuffed mushrooms back on baking sheet and bake for another 10-12 minutes. When done, remove the mushrooms from the oven, and top with the ingredient of your choice- fresh chives, fresh avocado, Green Pepper Tabasco sauce, etc.

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Hi, I'm Christin- thanks for stopping by my happy place! Here you will find healthy, original meat-free recipes. No matter where you are in your health journey, I hope I can help and inspire you. Read more...

2 Comments

  • I LOVE the pictures that you provide for the step-by-step process! Thank you for taking the time!

    Reply
    • You’re very welcome! Glad you are enjoying the recipes! =)

      Reply

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